Pan Bagnat June 26, 2007

My version is based on about 20 different variations, and is different every time I make it, too.  I use assorted combinations of the following:

1 baguette or ciabatta

Newman’s Own Olive Oil & Vinegar dressing

thinly sliced tomato

thinly sliced cucumber

thinly sliced red onion

pitted Calamata olives

sliced provolone, crumbled feta or smoked gouda cheese

sliced hard-boiled egg

sliced roasted bell pepper

capers

quartered artichoke hearts

fresh basil &/or oregano leaves

spinach leaves

hard salami &/or sliced smoked turkey (optional)

anchovies or tuna (optional)

Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired.  Drizzle dressing on both sides of bread.  Layer ingredients on the bottom half of bread, cover with the top half.  Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.

 Slice and serve.

Seafood Fettuccini Salad June 20, 2007

1/2 (16 oz) package fettuccini

1/2 c diced red onion

3/4 c diced celery

1/2 c diced green pepper

1 lb imitation crab meat

1 c mayo

1/3 c Italian dressing

1 T lemon juice

1/2 tsp celery seed

1/4 tsp dried oregano

1/2 tsp salt

1/8 tsp pepper

Cook pasta according to package directions; rinse; drain.  In large bowl, combine pasta, onion, celery, green pepper and crab meat.  In small bowl, combine remaining ingredients.  Toss into pasta mixture until thoroughly combined.  Refrigerate, covered, several hours or overnight.

Breaded Polenta Cutlets June 12, 2007

This is one of my favorite polenta recipes, from Moosewood Restaurant New Classics. I usually serve it topped w marinara sauce.

1 tsp salt

2 1/2 c water

1 c cornmeal

1 c chopped onions

1 – 2 cloves minced garlic

1/2 tsp ground fennel seeds

2 T olive oil

1/2 c grated Parmesan cheese

1 egg

1/4 c milk

1 c herbed bread crumbs

 Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken.  Lower heat and simmer, stirring frequently, until polenta tastes done.

Saute the onions garlic and fennel in the olive oil over medium heat for about 7 minutes.  Remove the cooked polenta from heat.  Stir in the onion mixture and grated cheese.  Add salt to taste.

Pour polenta into an oiled 10 inch pie pan.  Spread evenly with rubber spatula.  Refrigerate for at least 30 minutes.  The polenta will thicken as it cools.

Preheat the oven to 375.

In large bowl, whisk egg until foamy and then whisk in the milk.  Place the bread crumbs in a separate shallow bowl.  Cut the cooled polenta into wedges. 

One cutlet at a time, dip into the egg mixture, gently shaking off the excess, then the bread crumb mixture.  Arrange the breaded cutlets on an oiled baking sheet, about an inch apart.

Bake for 35 minutes until golden brown on both sides, turning once after about 20 minutes.

Rhubarb Jello Jam June 12, 2007

My kids love to make this jam – it’s a very easy, foolproof recipe. 

5 c finely chopped rhubarb

4 c sugar

1 3 oz package  jello (strawberry or raspberry)

Combine rhubarb and sugar, let sit for an hour.  Turn on stove, heat to boiling, stirring often.  Let cook for 5- 10 minutes.  Remove from heat, stir in jello until well combined.  Pour into jars and allow to cool.  Store in the refrigerator or freezer.

Aunt Sallys June 5, 2007

These were my favorite cookies when I was growing up. I don’t know if it was the actual cookie or the name that I liked best - probably both.

 1 c sugar

2 c Crisco

2 egg yolks

12 c molasses

5 1/2 c flour

2 tsp cream of tartar

4 tsp baking soda

2 tsp salt

1 T cinnamon

1 T ginger

1 c sour milk

~~~~

1 1/2 c sugar

1/2 tsp white vinegar

1/2 c water

18 large marshmallows

2 egg whites

1 1/2 c powdered sugar

1 tsp vanilla extract

Cream 1 c sugar and Crisco.  Stir in yolks and molasses.  Combine the dry ingredients,  stir them, and the sour milk, into the molasses mixture.  Cover and refrigerate for 30 minutes.

On lightly floured surface, roll dough and cut out 1/2 inch thick cookies with a floured (empty and cleaned) Spam can.  Place one inch apart on an ungreased baking sheet, and bake in a preheated 350 oven for 8 – 10 minutes, until lightly browned. Remove to cooling racks.

Combine 1 1/2 c sugar, vinegar, water and marhmallows.  mix well and place over a pot of simmering water.  When the marshmallows have melted, stir in the egg whites.  Remove from heat and beat w electric mixer for 6 minutes.  Stir in the vanilla and powdered sugar until well blended. Frost cooled cookies.

Chicken Wild Rice Salad June 3, 2007

2/3 c light mayo

1/3 c nonfat plain yogurt

3 c cubed cooked chicken

3 c cooked wild rice

1/3 c sliced scallions

1 (8 oz) can sliced water chestnuts, drained

1/2 tsp salt

1/8 tsp pepper

1 c seedless red grapes, halved

1 c sliced or slivered almonds

In large bowl, combine chicken, wild rice, scallions, water chestnuts, salt and pepper and grapes.  Blend mayo and yogurt together, stir into mixture until blended.  Refrigerate, covered, a few hours.  Stir in (or sprinkle on top) the almonds just before serving.